Fabio Dalle Vacche was raised in the restaurant business in Borgotaro near Parma,
in Italy's Emilia-Romagna region, known for some of the best food in Italy. His mother Luigina
was the cook and host of their family's beloved trattoria. He later went on to consult for restaurants in NYC. His mother
Luigina will be keeping an eye on the goings-on in the kitchen at Borgo Italia ensuring that standards and traditions are
upheld. As the oldest daughter of seven, she grew up in the family's kitchen in Liguria and later went on to open her own
restaurant in Borgotaro.
Franco Camboli grew up in his family's bakery in Tuscany and went on to become a top pastry chef. He later became a Sommelier (3rd level), when such an achievement was still rare and later consulted for Italian restaurants in California. Pairing regional foods with the perfect wine is his passion, one of them in any case, the others being pastries as well as art. His creativity and artistry are clearly evident in the kitchen.
Paul Ferrari learned the ropes of his father's prominent East Bay Italian food business, started by his grandfather in 1919, at a very young age and spent lots of time around the kitchen table with grandparents from different regions of Italy. His grandmothers were from Liguria and Lombardia while his grandfather was from Borgotaro in the Emilia-Romagna. Their competing, yet equally impressive cooking styles left an impression on him. After taking over the family business he started a quest that would last decades; seeking out Italy's finest artisan foods that varied greatly from region to region and becoming the Bay Area's top purveyor of his delicious finds.